Thursday, September 2, 2010

Watermelon Rind Pickles: Sept. 1st Class

After a whirlwind San Francisco weekend, I'm back in Baltimore!

Here are a few quick photos of the Eat Real Food Festival:

The red truck was the incredibly popular Chairman Bao street cart. I wish I could have tried one of their steamed buns but the line was really long. But there were plenty of other delicious foods to try, from taco trucks to rabbit meat sandwiches to popsicles.

One of the most delicious and interesting foods I had was Curry Up Now's tikka masala burrito, which came highly recommended.

Super yum. I am so jealous of the Bay Area's street food scene! I am seriously thinking about looking into the zoning rules for Baltimore to figure out why it is so difficult for food carts to exist here. They seem like such great ways to start small businesses, and could also increase access to affordable healthy foods.

There was also an Urban Homesteading area with chickens, eggs, goats, and homemade preserves on display. I didn't attend any of the workshops since I kind of already know how to brew kombucha and what Permaculture is, but I'm really glad they were spreading the word to more people.

I got back Monday night, and took Tuesday off work so I could get errands done. The garden needed watering and weeding, I needed a haircut, and both of these watermelons needed chopping!

The fruit is getting eaten, the rind is getting pickled, and the green rind is getting fed to the worms.

I realized too late that I didn't do a very good job advertising: when I was at ACE Hardware in Waverly buying canning jars, the guy behind the counter told me he was interested in learning canning too.

It occurred to me that I should have put up flyers where canning jars are sold, at Mill Valley, and at the Farmer's Market. Oh well. I'll have better marketing next time.

Thank you so much to the people who did come to the workshop!

There was an all-you-can eat watermelon buffet, we discussed the basics of canning, and learned why some foods need to be soaking in a brine before pickling.

I still need to figure out how people can take their jars of food home after canning.

Usually you need to let the jars sit for 24 to 48 hours to ensure a proper seal. A few people biked to class and had no way of taking their food home. Have to figure out that aspect of the class. Any ideas?

There's still a lot of watermelon left over so I think I'm going to try making watermelon sorbet tonight. Epicurious has a really easy recipe that just contains watermelon, sugar, and lime juice.

8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Sugar Syrup
2 tablespoons fresh lemon juice

Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the Simple Sugar Syrup and lemon juice and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

Instead of using an ice cream maker, you can also freeze the sorbet in ice cube trays, then toss them into a food processor.

Or for an even more lo-fi approach, freeze the sorbet in a baking dish. Every half hour or so you can scrape the sorbet with a fork into flakes. It's more labor intensive, but if you don't have any fancy kitchen equipment it's the way to go.

A lovely vacation, delicious street food, new haircut, canning class, watermelon sorbet.. a pretty good way to get ready for Fall.

Stay tuned to hear about starting a Fall garden. Now is the perfect time to put in seeds!

1 comment:

mscharmschic said...

I love Watermelon! I'm jealous of the Bay Area food scene as well. I wish Baltimore had more food trunks set up.

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